Description

This Easy Mexican Chicken Salad Recipe features juicy grilled chicken, crisp lettuce, ripe tomatoes, and creamy avocado, all tossed in a tangy lime vinaigrette. Perfect for busy weeknights or casual gatherings, it offers a refreshing blend of flavors and is a breeze to prepare.

Ingredients

Chicken: 2 boneless, skinless chicken breasts
Vegetables: Romaine lettuce or spinach, 1 cup diced tomatoes, 1/2 cup diced cucumbers, 1/2 cup diced bell peppers, 1/2 cup corn, 1/2 cup black beans
Avocado: 1, sliced
Dressing: 2 tbsp lime juice, 2 tbsp olive oil, 1 tbsp honey, 1/2 tsp garlic powder, salt and pepper to taste
Optional Toppings: Crispy tortilla strips, crumbled feta or shredded cheddar, chopped cilantro, jalapeños

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Instructions

Marinate the Chicken:
- Mix lime juice, olive oil, cumin, chili powder, salt, and pepper.
- Marinate chicken in the mixture for at least 30 minutes.
Cook the Chicken:
- Grill or cook chicken over medium-high heat for 6-8 minutes per side, until internal temperature reaches 165°F.
- Let rest before slicing.
Prepare Vegetables and Greens:
- Chop lettuce, tomatoes, cucumbers, and bell peppers.
- Rinse and drain corn and black beans.
- Slice avocado just before adding to prevent browning.
Mix the Salad:
- Combine greens, vegetables, corn, and beans in a large bowl.
- Add sliced chicken and toss gently.
Prepare the Dressing:
- Whisk lime juice, olive oil, honey, garlic powder, salt, and pepper.
- Adjust seasoning as needed.

Notes

This Easy Mexican Chicken Salad Recipe combines juicy grilled chicken with crisp veggies and creamy avocado, making it a quick, refreshing, and flavorful option for any meal. Ideal for busy schedules or laid-back gatherings.

Prep Time: 15
Cook Time: 20
Category: Salad, Side Dish
Method: Grilling and Mixing
Cuisine: Mexican-American

Nutrition

Serving Size: 1 bowl
Calories: 350 kcal
Sugar: 4g
Sodium: 600mg
Fat: 20g
Saturated Fat: 4 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 25g
Fiber: 6 g
Protein: 25g
Cholesterol: 75mg